Beans. We eat beans all the time. And by that I mean mostly garbanzo beans (aka chickpeas), kidney beans, and black beans. I get them in the bulk section dry and make batches regularly to have on hand and to store in the freezer. But, during the pandemic, I started ordering from a […]Continue reading "Bean Report: Mayocoba and Flageolet"
I love chipotles in adobo! I keep finding new ways to eat it. So, this is my version of elotes which is like a street corn they sell in Mexico. Mind you, I have never had street corn in Mexico but I have seen it in cookbooks and I have had a version at Candle […]Continue reading "Stovetop Grilled Corn with Chipotle Cashew Mayo"
The best part of a salad is the dressing…and the best part of a sandwich is the mayo! 1. Creamy Lemon Mustard Vinaigrette. I love this dressing. And of course, I am so proud of that homegrown lettuce! 2. Green Goddess. Sooooo good! 3. Creamy Parsley. Wowza. That’s a lot of parsley. 4. Creamy Honee […]Continue reading "Salad Dressing & Mayo Roundup"
The classic Waldorf salad. The only thing it takes to veganize this recipe is MAYO and guess what I found at Whole Foods this week? Just Mayo by Hampton Creek! I was so excited to find this and couldn’t wait to make every mayo recipe I have! I love supporting companies that are doing great plant-based work like […]Continue reading "Taste Test: Just Mayo + Waldorf Salad"
I made a version of this cashew mayonnaise before and used it more as a spread than a dressing. Now, I have tweaked the recipe to make it creamier and tangier and more mayonnaise-y. I used some elements from the grapeseed mayo I made recently and now this is the perfect oil free alternative mayo. Use in cole slaw, on […]Continue reading "How to Make Homemade Cashew Mayonnaise"